Easy Salmon Cakes

When I was a child, my Grandma loved to go fishing but she didn’t like fish. So she would can it and send it to us – it was always salmon! My Mom made the best salmon cakes with it and we all loved them (except my Grandma!). The dill sauce makes these super delicious!

Ingredients:

FOR THE PATTIES
16 ounces canned salmon
2 cups loosely packed soft breadcrumbs
1⁄3 cup finely chopped green onions or 1⁄3 cup chives or 1⁄3 cup shallot
1⁄4 cup milk
2 eggs, beaten
2 tablespoons finely chopped parsley or 2 teaspoons dried parsley
2 tablespoons lemon juice
1⁄8 teaspoon finely ground black pepper
1⁄4 teaspoon dill weed
3⁄4 cup cracker crumb (I use Ritz crackers)
4 tablespoons butter or 4 tablespoons margarine

FOR THE DILL SAUCE
1⁄4 cup mayonnaise
1⁄4 cup sour cream or 1⁄4 cup plain yogurt
1⁄2 teaspoon dill weed
1 1⁄2 teaspoons lemon juice

Directions:

Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve.

In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed.

Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).

Dip patties into cracker crumbs to coat.

Melt butter or margarine in a large skillet.

Pan fry patties until golden brown on both sides.

Serve with Dill Sauce.

OPTIONAL: Serve with lemon wedges to squeeze over patties.

Nutrition Facts
Servings 8
Amount Per Serving – 1 patty
Calories 236
Total Fat 12 g
Cholesterol 68 mg
Sodium 412 mg
Potassium 106 mg
Total Carbohydrate 8 g
Protein 25 g
Vitamin A 4 %
Vitamin C 17 %
Calcium 4 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.